Shrimp, red onions, sesame seeds, and crunchy romaine lettuce are topped with a vibrant and flavorful vinaigrette for a delicious and healthy salad that's low in calories, but big on flavor!
When the orange juice has reduced, remove from the heat and place it in a bowl. Add the chipotle powder, mustard, and sesame seeds. Whisk to combine. Whisk in the olive oil and sesame oil until it's combined and season with salt to taste.
While the orange juice is reducing, chop the romaine lettuce, slice the red onions, and pat the shrimp dry with paper towels. For the oranges, remove the skins and place the oranges on their sides and slice into circles.
In a small dry skillet over medium heat, toast the almonds for about 3-4 minutes or until they begin to smell toasted and have a little color on them.
Turn on the broiler and place the rack at the highest position. Or you can heat a large skillet over medium high heat and cook the shrimp for 3-5 minutes.
Place the shrimp on a sheet pan and coat in 2 Tbsp. of the dressing. Sprinkle some sesame seeds on top and place under the broiler. Cook for 5-7 minutes (flipping over halfway through cooking) or until the shrimp are pink and the tails have curled. Check after about 4 minutes to make sure they don't overcook. Remove the shrimp and set aside. See above instruction for cooking in a skillet instead.
Toss the romaine and orange slices in enough vinaigrette to evenly coat the ingredients (no soggy salads!) and top with the almonds, shrimp, red onion and a little bit more of the sesame seeds.